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Senzo Black VG10 Damascus Santoku 167mm
★★★★★
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(1)
2 sizes available

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Senzo Professional SG2 Santoku 165mm
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★★★★★
(3)

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Hatsukokoro Kurogane Blue 2 Santoku 165mm - Mono Bubinga
★★★★★
★★★★★
(6)
Ozawa Kiwami Santoku 170mm

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Tadafusa x Seido SLD Santoku 170mm (Hocho Kobo V2)

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Tsunehisa White 2 Stainless Clad Tsuchime Santoku 165mm - Ebony
★★★★★
★★★★★
(1)

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Hatsukokoro Kaijin Blue 2 Stainless Clad Santoku 180mm - Mono Ebony

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Hatsukokoro Hayabusa Blue Super Santoku 180mm - Dark Maple

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Senzo Universal VG10 Santoku 165mm
★★★★★
★★★★★
(2)

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Hatsukokoro Blue 2 Kurouchi Santoku 165mm - Ebony

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Tojiro DP3 VG10 Santoku 17cm

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Hajimaru Ginsan Nashiji Santoku 170mm - Bubinga
2 sizes available

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Mcusta Zanmai "Hybrid" VG10 Santoku 180mm

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Hajimaru Ginsan Nashiji Santoku 170mm - Mono Ebony
2 sizes available

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Senzo Classic Santoku 164mm
2 sizes available

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Tsunehisa Ginsan Geppaku Santoku 165mm - Black Oak

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Senzo Black VG10 Damascus Small Santoku 143mm
2 sizes available

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Hatsukokoro Ryuhyo SG2 Damascus Santoku 180mm - Dark Maple
★★★★★
★★★★★
(2)

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Nigara Hamono SG STRIX Santoku 165mm

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Yu Kurosaki Shizuku SG2 Santoku 165mm - Honduran Rosewood

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Senzo Finest STRIX Santoku 170mm

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Tsunehisa Nawame Santoku 165mm - Ebony
★★★★★
★★★★★
(1)

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Tsunehisa Ginsan Geppaku Santoku 165mm - Burnt Oak

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Hatsukokoro Hayabusa Blue Super Santoku 180mm - Ebony

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Sakai Kikumori QAS Blue Super Bunka 180mm - Mono Ebony
★★★★★
★★★★★
(1)

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Seido x Tadafusa SLD Tsuchime Santoku 170mm
★★★★★
★★★★★
(4)

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Senzo Clad AUS10 Santoku 165mm
★★★★★
★★★★★
(4)

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Senzo Retro Small Santoku 143mm - Fitted Saya - Scales

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Tsunehisa SRS13 Damascus Gyuto 210mm - Black Oak

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Senzo Black Small Santoku 143mm - Fitted Saya - Scales

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Senzo Classic Santoku 167mm - Fitted Saya - Scales

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Tsunehisa SRS13 Damascus Santoku - Ebony Blue Ring
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◆ Common Questions
Shopping for Japanese Santoku Knives
What is a santoku knife?
A santoku is a Japanese all-purpose kitchen knife meaning 'three virtues' — for meat, fish, and vegetables. Double-bevel edge, slightly curved profile, rounded or flat tip, blade typically 165-180mm. Lighter and shorter than a Western chef knife, which makes it precise and nimble for daily home cooking.
Santoku vs chef knife: which is better?
Santoku is shorter, lighter, and more precise for most home cooking. A Western chef knife (or gyuto) is longer with more reach and better for large slicing or rocking cuts. For a daily all-rounder in a home kitchen, santoku. For professional reach and heavier work, gyuto.
What size santoku should I buy?
165mm (6.5 inch) is the sweet spot for most home kitchens — nimble, universal, and comfortable for daily prep. 170mm suits larger hands or more serious cooking. 180mm gives extra reach for larger produce and heavier work. Shorter than 165mm feels cramped once you're confident with the knife.
Santoku vs bunka: which is better?
Both are compact all-purpose Japanese knives around 165-180mm. Santoku has a slightly curved edge and rounded or sheepsfoot tip. Bunka is flatter with an aggressive K-tip for precise work. Santoku is more forgiving and easier to pick up; bunka rewards knife skill. For a first Japanese knife, santoku.
Is a santoku good for beginners?
Yes — the santoku is often the first Japanese knife we recommend. Compact enough to feel controllable, versatile enough for every daily task, and the gently curved edge works for both push-cutting and gentle rocking. Pair with a basic Japanese whetstone and it will serve you for years.
Are santoku knives dishwasher safe?
No. Japanese knives should always be hand washed and dried immediately. Carbon steel santoku needs extra care — wipe dry, oil occasionally with mineral oil. Stainless cores are more forgiving but still hand-wash only. Dishwashers damage the edge, warp handles, and void most Japanese knife warranties.


